Pasta and cherry casserole

Ingredients for 4 servings:

• 250 g pasta
• n. B. Water (salt water)
• 1 jar sour cherries (720 ml)
• 25 g cornstarch
• 100 g sugar
• 1 lemon(s), untreated, peel
• 2 eggs
• 300 g low-fat curd cheese
• 250 g whipped cream
• 2 packets of vanilla sugar
• 10 g almond(s), chopped
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in boiling, lightly salted water for about 9 minutes, then drain. Pour the cherries into a sieve and collect the juice. Whisk the cornstarch and 5 to 6 tablespoons of cherry juice until smooth. Bring the remaining juice, 2 tablespoons of sugar, and the lemon zest to a boil. Stir in the cornstarch, bring to a boil briefly, and then discard the lemon zest. Add the cherries. Separate the eggs. Whisk together the quark, cream, egg yolks, the remaining sugar, and vanilla sugar. Beat the egg whites until stiff and carefully fold into the quark mixture. Gently mix in the pasta. Transfer the pasta and compote to a greased, ovenproof dish and sprinkle with chopped almonds. Bake for about 30 minutes at 200°C. Also delicious as a dessert!